This easy hunter’s chicken recipe (also known as chicken cacciatore) combines juicy chicken and earthy mushrooms in a rich, aromatic tomato sauce. It makes for an irresistible one-pan dinner the whole family will love!
We love hearty, comfort food recipes around here (I’m looking at you chicken and sausage with gnocchi).
So, today I’m sharing another comfort food recipe (which happens to be an all time favourite); this is a delicious one pan, stick-to-ya-ribs, warm ya belly, make your taste buds do a happy dance, chicken dinner.
Many years ago hubby and I would watch celebrity chef Lidia Bastianich’s show on PBS.
I swear, every time we would watch it, we were transfixed by the screen. The way should would describe her dishes, make them and then (always) have a little bite, would make us want to run into the kitchen and get cooking.
I guess that means it’s a good show, right?
One of the recipes that she made was hunter’s chicken. We fell in love with it and it never disappoints. This is our version of it!
What Is Hunter’s Chicken?
“Hunter’s chicken” or “hunter style chicken” is basically a chicken cacciatore recipe. “Cacciatore” means “hunter” in Italian.
This Italian stew is not to be confused with the British hunter’s chicken recipe, which is totally different than Italian hunter’s chicken.
There are all sorts of variations of a hunter’s chicken recipe, some using different herbs, red versus white wine, maybe adding bell peppers and so on.
This hunter’s chicken, however, is super simple with the main components basically being chicken and mushrooms in a tomato sauce with aromatics and herbs. It’s essentially a chicken stew and is so good!
How To Make Hunter’s Chicken
Full details on how to make hunter’s chicken, or chicken cacciatore, are in the recipe card below, but here are the basics:
- Season chicken well with salt and pepper and brown on both sides in a pan just to get a little colour. Remember, it’s definitely not cooked at this point, we’re just adding a little caramelly goodness to the party. Transfer the chicken to a plate and set aside while you make the hunter’s chicken sauce.
- Deglaze with some white wine in order to get all those yummy brown bits in the bottom of the pan.
- Add some diced onion and garlic and cook a little just to soften a tad.
- Next up to the party is sliced mushrooms, which are cooked a little.
- Stir in tomato paste and cook a bit.
- Add thyme, basil, rosemary and crushed red pepper flakes (if using). Stir to incorporate.
- Pour in chicken broth.
- Tomatoes are added next.
- Place reserved chicken (and any juices that have accumulated onto the plate) into the pan. Don’t throw away those flavour-packed juices!
- Bring to a simmer, cover with lid slightly ajar and cook for 25 to 30 minutes (check on halfway to ensure nothing is sticking). Remove cover and cook another 10 to 15 minutes or until sauce has reduced slightly and chicken is fully cooked through.
- Garnish with fresh thyme and parsley (optional).
- Serve and enjoy!
Type of Chicken To Use
Dark meat all the way! A combination of chicken thighs and legs was used in this recipe, but you could use one or the other if you prefer.
I don’t recommend using breast meat as it will dry out over the long cooking time. Dark meat is more flavourful, in my opinion, stays moist and works the best in stews like this.
I used 3 pounds of chicken in total, which was about 11 to 12 pieces (depending on how large your pieces are).
And, yes, I removed the skin from the chicken. Unless I’m enjoying wings or fried chicken out somewhere, at home I always opt to remove skin. I like to save those calories for some crusty bread to go with, LOL.
In all seriousness, though, I like to remove the skin because even if you do crisp it (and render out some fat), you are putting it back into a moist environment (aka tomato sauce) and it will get soggy again (and ain’t nobody got time for soggy skin).
Tips for Making This Recipe
- When initially browning the chicken, if it sticks to the pan, don’t fret! It will release when it’s ready. It may take longer than 5 minutes on each side, depending on exactly how hot your temperature is. If needed, add a touch more oil and turn up the heat a little. It will release.
- If you want to skip browning of the chicken, that’s okay! Just cook the chicken a little longer in the sauce until completely cooked through and the juices run clear.
- Use a good quality can of tomatoes! It’s such a big part of this Italian stew so you want it to be good. I love San Marzano tomatoes, but if you can’t get that, use another good one. Buy whole peeled tomatoes and squish them with your hands before adding to the pan (or use a potato masher).
- Like things more spicy? Add more crushed red pepper flakes. Prefer less? Omit or just add a pinch. I used ½ teaspoon of crushed red pepper flakes and didn’t find this chicken stew to be too spicy at all. You do you!
- At the end of cook time, stir in some pitted black olives (you can slice if you prefer), about ⅓ cup or so.
- You can also stir in some capers, about 3 tablespoons.
- I deglazed with white wine, but you could totally use chicken stock or broth if you prefer.
- Rather deglaze with red wine? Go for it!
- Only have canned mushrooms on hand instead of fresh? Drain and use.
Any of these sides go well with hunter’s chicken:
- Crusty bread (a must for dunking into that rich sauce)
- Creamy polenta
- Your favourite pasta (rigatoni works lovely)
- A crisp green salad
- Garlicky green beans
- Smashed baby potatoes or roasted potatoes
More Comfort Food Recipes
Whether you call it hunter’s chicken, chicken cacciatore, Italian stew or chicken stew, I hope you love this recipe as much as we do!
If you make this easy chicken cacciatore recipe, be sure to leave a comment below!
Hunter’s Chicken Recipe (Easy Chicken Cacciatore)
- 3 pounds chicken thighs and legs, bone in and skin removed (approximately 12 pieces)
- ¾ teaspoon salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- 4 tablespoons olive oil, divided
- ½ cup white wine
- 1 yellow onion, peeled and diced
- 4 cloves garlic, minced
- 8 ounces cremini or white button mushrooms, sliced (about ½ pound or 227 grams)
- 3 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon dried rosemary
- ½ teaspoon crushed red pepper flakes, or to taste
- 1 cup low sodium chicken stock or broth
- 1 (28-ounce) can whole peeled tomatoes (San Marzano are great here), tomatoes roughly mashed with a potato masher to break up before using
- Chopped fresh parsley leaves, optional garnish to taste
- Chopped fresh thyme leaves, optional garnish to taste
- Season chicken with ½ teaspoon each of salt and black pepper.
- Heat 1.5 tablespoons of olive oil in a 12-inch heavy-bottomed sauté (or deep) pan over medium-high heat.
- When oil is hot, place half of the chicken pieces (thighs and legs) in the pan. Cook on one side for about 5 minutes or until the chicken easily releases from the pan (no need to move around, chicken will release from the pan with it's ready.) Flip the chicken to the other side and continue to cook for another 3 to 5 minutes. Transfer the chicken to a plate and set aside. Once first batch is done, repeat process with remaining chicken (adding/heating another 1.5 tablespoons of oil to the pan before adding the chicken).Note: Chicken is NOT cooked at this point, we are just trying to get a little colour.
- Deglaze pan with wine, loosening any brown bits that have accumulated in the bottom of the pan with a wooden spoon. Cook for 1 to 2 minutes until wine is mostly evaporated.
- Reduce heat to medium and add remaining 1 tablespoon of olive oil. Add onion and garlic and cook, stirring often, until onion has softened a little, about 3 to 5 minutes.
- Add mushrooms and cook, stirring occasionally, for 5 minutes. Stir in tomato paste and cook for 1 to 2 minutes.
- Stir in thyme, basil, rosemary and crushed red pepper flakes.
- Pour in chicken stock, again loosening any brown bits on the bottom of the pan with a wooden spoon (if there are any).
- Stir in tomatoes. Rinse the inside of the can with a tiny bit of fresh water to get all that tomato sauce and pour into the pan.
- Return the chicken to the pan (along with any juices that have accumulated on the plate) and add remaining ¼ teaspoon each of salt and black pepper. Tuck the chicken into the sauce and spoon some sauce over top. Bring to a simmer (you want to maintain a gentle bubbling), cover (with lid slightly ajar) and cook for 25 to 30 minutes, checking on halfway, stirring the sauce, to ensure it's not sticking.
- Remove the cover and continue to cook, stirring occasionally, for another 10 to 15 minutes or so until the sauce has thickened slightly and the chicken is fully cooked through (the internal temperature of the chicken reaches 165 degrees Fahrenheit when checked with an instant-read meat thermometer). I actually enjoy dark meat cooked a little longer, about an internal temperature of 175 to 185 degrees Fahrenheit or so.Note: To check the internal temperature of the chicken, insert an instant-read meat thermometer into the thickest part of the meat, all the way to the middle, without touching any bone, fat or gristle. Remove the thermometer from the chicken after checking the temperature.
- Garnish, if desired, with parsley and thyme. Serve and enjoy! Note: this is delicious served over creamy polenta, pasta or mashed potatoes.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!